Vujà Dé
Optimism Brewing Company

A saison that is fermented with a French yeast and then goes through a secondary fermentation with Brettanomyces, a cousin to traditional brewer’s yeast (Saccharomyces). Brettanomyces lends a somewhat funky flavor and aroma to the beer, reminiscent of a rustic farmhouse where this type of beer originated.

Brettanoymyces works much much slower than “normal” yeast, so we were patient with this beer while it spent 4 months in the secondary fermenter.

Whereas a Dejá Vu is having a new experience that feels like an old experience, a Vujà Dé is an old experience that feels somehow new.